BENEFITS
✓ Offer great flexibility thanks to their modular construction.
✓ Automatic programming to control all process parameters.
✓ Precise temperature management through instant steam injection.
✓ Natural deconcentration of baths.
✓ Trickle technology guarantees fast, even product treatment.
✓ Reduced product handling.
✓ Waste evacuation thanks to continuous filtration.
✓ Design for rapid cleaning.
✓ Specific safety approval to CE standards.
✓ Reduced operating costs.
| Line CDC FAI | CDC 100 | CDC 200 | CDC 500 | CDC 1000 | CDC 1500 | CDC 2000 | CDC 2500 | CDC 3000 | CDC 3500 | CDC 4000 | CDC 5000 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Capacity kg/h – Capacité kg/h – Capacidad kg/h | |||||||||||
| Process time | from 15 to 25 minutes | ||||||||||
| L (m) | from 2 to 32 m | ||||||||||
| W (m) | from 0,80 to 3 m | ||||||||||
| H (m) | from 1,50 to 2,50 m | ||||||||||
| Manufacture | Stainless steel 316 L – Inox 316 L – Acero inoxidable 316 L | ||||||||||
FAI CDC LINES
Our patented CDC cooking lines, with capacities ranging from 100 to 5,000 kg/hour, are designed for core cooking with perfect homogeneity thanks to the trickling process.
This process successively involves destructuring blocks weighing from 2 to 20 kg, defrosting, cooking and washing.
Cooling and/or freezing are ensured by brine trickling, the concentration of which is automatically controlled. There are 3 cooking modes: immersion, steam and trickling.
COOKING ZONE
All our pans are made of 316L stainless steel. The cooking zone is double-skinned to prevent heat loss.
Defrosting by FAI is carried out in three stages at different temperatures, because a well-defrosted product means better quality cooking.
Destructuring: to melt the ice layer and individualize products.
Defrosting: transforms the frozen product to a positive temperature.
Homogenization: to standardize product temperature.
cooking modes
The cooking line produces a refrigerated or frozen cooked product.
We have 3 cooking modes:
trickling
immersion
steam.
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